Monday, April 25, 2011


Several years ago, a friend who's into feng shui pointed out to me that the "wealth" bagua in the southeast corner of my garden was a big mess, and might be affecting our family's chi in that area. So we got serious and reconfigured the whole area, putting in a round patio (round is a good symbol for money), planting a lot of gold and yellow plants (same reason), and keeping it groomed. Lo and behold, we had several good years in the income/career success department.

Well, once again, it's gotten neglected, and frankly, the income thing isn't doing so well, so one of my tasks this year is to get this area back under control. I've put in a lot of sturdy perennials, and will fill the messy dumping area with some white sunflowers, (white is the color for metal in feng shui, a good augur for the money bagua). We've also got a cheminee in this area, which is probably not such a good thing in the wealth area (you don't want to burn your wealth), so I'll have to think about what to do with the cheminee.

What works about feng shui is not magic, or directing the chi, or whatever it is that it's supposed to do. It's that it makes you observe things. I always stop "seeing" that part of the garden, and some of that probably translates into parts of my life that I don't "see."

So this year I'll try to make my wealth bagua beautiful and cared for. After all, to be beautiful and cared for is what we all want.

Pork hash
2 pork chops
3 medium russet potatoes
3 small yellow onions
4 T butter
1 T honey
fresh herbs and dried spices- your call. I used basil and coriander
salt and pepper to taste

Bone the chops and dice the meat and rind. Slice the onions, dice the potatoes. I like to salt the potatoes now. Saute the onions in 2 T of butter over medium heat, when they are very limp and starting to carmelize add the pork and pork fat, stirring frequently. When the fat is fully cooked/rendered add the potatoes and the rest of the butter. Saute until potatoes start to brown, maybe 5-8 minutes, then add the honey and incorporate it thoroughly. Add the herbs and spices, and saute another 10 minutes, then turn the heat way down (I used the intermittent setting), cover and let it simmer about 15 minutes.


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